Chickpeas, also known as garbanzo beans are very healthy. They are also packed with a good amount of plant protein. This chickpea salad is made using cooked chickpeas, avocado, slightly steamed carrots and red pepper and garnished with fresh parsley. The reason why I love this salad is because it is a combination of healthy ingredients and flavors and therefore a nutritional powerhouse. This salad is packed with essential nutrients, fiber, and a harmonious blend of colors, which makes it a true culinary gem.
Chickpea avocado salad ingredients:
Chickpea
The chickpea salad is composed of the chickpea as the main ingredient. Chickpea is a legume that is known for its versatility and nutritional value. It is high in plant-based protein, fiber, and essential minerals such as folate and iron. Chickpea provide a satisfying and nourishing base for this salad. Additionally, they have a mild nutty flavor that adds a delightful complementaly taste to this salad.
Avocados
Avocados are creamy, superfood that is packed with numerous health benefits. They are packed with heart-friendly healthy monounsaturated fats which give avocado its rich buttery texture and a delightful taste. Avocadoes have a good amount of nutrients such as vitamin C, E, and K, potassium and folate. Incorporating avocados into this salad boosts its nutritional value as well as enhance the flavor.
Carrots
Carrots have a vibrant orange hue which contributes to their and other health benefits to the chickpea salad. This color in carrots is as a result of beta-carotene, a powerful antioxidant that gets converted into vitamin A in the body. Carrots also provide other nutrients such as vitamin C and K. as well as dietary fiber, which aids digestion. You can grate the carrots or just thinly dice them then steam them slightly to soften them. That way, carrots add a refreshing crunch and a touch of natural sweetness to the salad.
Red Pepper
The red pepper is known for its tangy taste and vibrant color. It is also packed with vitamin C, B6 and potassium. Vitamin C is an immune-boosting antioxidant that is known to support overall health. The crisp texture and slightly sweet, tangy flavor of the red pepper add a delightful contrast to the other ingredients in this chickpea avocado salad.
Parsley
The mighty parsley add a pop of color and freshness to the chickpea salad thus elevating the overall flavor. Parsley is rich in vitamins A, C, and K, as well as folate and iron. It also contains antioxidant and anti-inflammatory properties.
Other ingredients that you can include in this chickpea salad are lemon juice, salt and cherry tomatoes. Lemon juice adds tanginess and helps in digestion whereas salt enhances the flavor of the salad. If you love the flavors and the nutrients in tomatoes, then include cherry tomatoes into the salad. When all these ingredients are combined, the chickpeas, avocado, carrots, red pepper, parsley, lemon juice and salt, they create a symphony of flavors that are refreshing and satisfying.
How to make Chickpea avocado salad
Step 1: Boil the Chickpeas
Start by boiling the dry chickpeas until well cooked . You can use a pressure cooker or boil normally if you do not have one. If you are using canned chickpeas, start by draining and rinsing them thoroughly to remove the excess salt and any preservatives used. Then measure and transfer the chickpeas to a large mixing bowl.
Step 2: Prepare the carrots, red pepper and avocado
Wash, peel and finely chop the carrots. Wash, cut and remove the seeds from the red pepper. Combine with carrots and slightly steam in a steamer. Slice the avocados in half, remove the pits, and carefully dice the flesh. Add all the vegetables; carrots, red pepper and avocado to the bowl with the chickpeas.
Step 3: Prepare parsley and lemon dressing
Finely chop fresh parsley leaves and add them to the bowl. In a separate small bowl, whisk together the lemon juice, olive oil, salt. This tangy and zesty dressing will bring all the ingredients together and enhance the overall taste of the salad. Pour the lemon dressing over the salad and gently toss everything together, ensuring that all the ingredients are evenly coated. Taste the salad and adjust the seasoning as desired.
Step 4: Let the salad Marinate
Let the salad to sit for about 10 minutes to allows the flavors to meld together. This will bring out a more cohesive and delicious Salad.
How to serve chickpea avocado salad
This chickpea avocad salad can be served in various ways. It is good enough to be enjoyed as a standalone meal if you like but it can also be served as a side dish alongside a main course meal such as jollof rice, or wholemeal unleavened flat bread (chapati).
My go-to chickpea avocado salad
Ingredients
- 500 (2cups) g chickpea boiled
- 2 avocados ripe
- 1 red pepper
- 2 carrots large
- 2 tbsp lemon juice
- 2 tbsp olive oil extra virgin
- 1 cup parsley finely chopped
- salt to taste
Instructions
Step 1: preppare chickpea
- Start by boiling the dry chickpeas until well cooked or start by draining canned chickpea and rinsing them thoroughly to remove the excess salt and any preservatives used
- Measure and transfer the chickpeas to a large mixing bowl.
Step 2: Prepare vegetables and avocados
- Wash, peel and finely chop the carrots. Wash, cut and remove the seeds from the red pepper.
- Combine with carrots and slightly steam in a steamer.
- Slice the avocados in half, remove the pits, and carefully dice the flesh
- Add all the vegetables; carrots, red pepper and avocado to the bowl with the chickpeas.
Step 3: Prepare parsley and lemon dressing
- Finely chop fresh parsley leaves and add them to the bowl.
- In a separate small bowl, whisk together the lemon juice, olive oil, salt.
- Pour the lemon dressing over the salad and gently toss everything together, ensuring that all the ingredients are evenly coated.
- Taste the salad and adjust the seasoning as desired.
Step 4: Marinate
- Let the salad to sit for about 10 minutes to allows the flavors to meld together.
Step 5: Serve
- Serve as a standalone dish or with your favorite main course meal.
Notes
